Olive-Parsley Dip with Crudités Recipe
Crudités and dip are a no-brainer for any get-together. Combine the fresh-cut veggies with a briny dip packed with olives and herbs, and you’ve got a cocktail party favorite that never gets old.
Game plan: If any of these vegetables are not to your liking, feel free to substitute baby zucchini, bell pepper, or anything else that looks exceptionally good at your market. The dip can be made up to 1 day ahead and refrigerated in an airtight container. For a slacker solution, use precut veggies.
This recipe was featured as part of our Academy Awards Cocktail Party menu.
For the crudités:
- 1 pound fingerling potatoes, cut in half lengthwise
- 1 medium head broccoli, cut into bite-size florets
- 1 medium head cauliflower, cut into bite-size florets
- 3 medium carrots, cut into sticks
- 4 celery stalks, cut into sticks
- 1 bunch radishes, ends trimmed and cut in half
For the dip:
- 1 cup coarsely chopped mixed olives, such as Cerignola, kalamata, and Lucques
- 1 cup sour cream
- 6 tablespoons mayonnaise
- 1/4 cup fresh Italian parsley leaves, finely chopped
- 5 teaspoons freshly squeezed lemon juice
- 2 medium garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- Bring a large saucepan of heavily salted water to a boil over high heat. Add potatoes and cook until tender when pierced with a knife, about 8 minutes. Remove potatoes with a bamboo skimmer or slotted spoon and place in a single layer on a baking sheet; let water return to a boil.
- Add cauliflower to the boiling water and cook until just tender, about 2 minutes. Remove to the baking sheet with the potatoes and let water return to a boil. Add broccoli and cook until just tender, about 2 minutes. Drain and spread in a single layer on the baking sheet with the potatoes and cauliflower.
For the dip:
- Combine all ingredients in a medium bowl and mix until incorporated, then taste and season with freshly ground pepper as needed. Transfer to a serving bowl and serve with raw and blanched vegetables.